The physical and adsorption properties of different modified corn starches

In order to improve the physical and adsorption properties of native corn starch, porous starch was prepared. Furthermore, dual‐modification of starches – enzyme hydrolyzed starch followed by cross‐linking as well as enzyme hydrolysis upon cross‐linking was explored. The results suggested that enzyme hydrolyzed starch followed by cross‐linking was significantly different from enzyme hydrolysis upon cross‐linking. The granular specific surface area of the dual‐modified starches was more than thousand orders of native corn starch. Crosslinked starch phosphates and enzyme hydrolyzed starch followed by cross‐linking had higher gelatinization temperature than porous starch and cross‐linked starch followed by enzyme hydrolysis. The ΔH of crosslinked starch phosphates and dual‐modification of starches were larger than that of native corn starch and porous starch, which indicates that the cross‐linking strengthens the starch granules and hence more energy is required for disruption. The absorption capacities of enzyme hydrolyzed starch followed by cross‐linking and enzyme hydrolysis upon cross‐linking were 5 times more than that of native corn starch, crosslinked starch phosphates and porous starch. Overall, it is concluded that the combination of cross‐linking and enzyme hydrolysis is a favorable approach to increase the mechanical strength and adsorptive capacity of porous starches.